Whole-Wheat Pizza Dough
Double or triple this recipe when you're making it and store leftovers in the freezer so you always have healthy whole-wheat pizza dough on hand.
Recipe added on February 7, 2010 by
Stir yeast in 1 cup warm water and let sit for five minutes or until the water is a beige color. Meanwhile, combine flours, gluten, salt and sugar. Make a well in center of your dry ingredients, pour yeast mixture in, and stir until it forms a ball of dough. Turn out onto a clean surface, lightly floured with cornmeal, and knead 5 minutes. The dough should be a smooth, elastic ball. Place in a glass bowl and cover. Put it in a warm place, such as an unheated oven, and wait for it to double in size. It will take about an hour of resting for the dough to rise sufficiently. Punch the dough, reshape into a ball and let it rise again.
Freeze or refrigerate if not using immediately (don't refrigerate for more than 24 hrs). When ready to use, divide into 1, 2, or 4 equal portions and roll into a pizza shape. Add toppings and place on pizza stone, pizza pan, or greased cookie sheet. Bake 5-10 minutes at 450F.
- Serving Size: 1
- Servings Per Batch: 8
- Amount Per Serving
- Calories 173
- Fat 0.70g
- Carbohydrate 35.50g
- Dietary Fiber3.40g